Reflective Moments and Chewy Gluten-free Chocolate Chip Cookies

I’ve been having reflective moments throughout the day—thinking deep thoughts, contemplating the absurdity of many of life’s aspects, yet surrendering to the beauty that surrounds us and marveling at the essence which gives things meaning: the upcoming season with its fresh and new beginnings; the simple beauty of a flowing river, streaming aimlessly; and the sun rising every day though it may not be its turn to shine.

What does this have to do with today’s cookies? I’m not sure. I just felt like writing about moments when my soul was seeking essence and meaning in its random contemplations. I could almost say that these cookies are a product of such moments—longing for simple beauty: a chocolate chip cookie, a glass of milk, a familiar face.

Chewy Gluten-free Chocolate Chip Cookies

Makes about 20 cookies

Ingredients:

2 cups brown rice flour

¼ cup of corn starch

1 teaspoon salt

1 teaspoon baking soda

7 ounces unsalted butter, melted

1 ½ cups brown sugar

2 eggs

1 teaspoon vanilla

12 ounces semisweet chocolate chips

Directions:

Step 1: Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Step 3: In a separate bowl, cream the butter and sugar. Whisk in the eggs and vanilla, and pour over the flour mixture. Combine well using your hands and mix in the chocolate chips. Cover with a plastic wrap and refrigerate for at least 30 minutes until the dough is firm.

Step 4: Shape the dough into small balls and place them on the cookie sheet, about two inches apart. Bake them until golden, 11 to 12 minutes.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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